SALAD:
Combine/toss vegetables in a large bowl
DRESSING:
Whisk all ingredients in order. Whisk continuously when added oil
PITA CHIPS:
Preheat oven to 375°F. Combine pita, olive oil and salt to season. Bake/toast for 10-12 minutes turning over half way through.
1. Add desired amount of dressing to salad and toss.
2. Add pita strips and toss
3. Season with additional salt
4. Optional: Sprinkle an additional teaspoon of sumac on top of finished salad
5. Enjoy with your falafels and tahini dipping sauce
SALAD:
2 cups of cherry or grape tomatoes, halved
½ long English cucumber cut lengthwise into quarters, thinly sliced crossways
3 scallions (green onions) thinly sliced
1 head of romaine lettuce, cut into ¾” strips
½ cup fresh mint leaves
DRESSING:
2 t ground sumac, soaked for 10 minutes in 2 t of warm water
1 ½ T fresh lemon juice
1 T molasses
1 minced garlic
1 T white wine vinegar
¼ t dried mint
¼ cup extra virgin olive oil
Salt to taste
PITA CHIPS:
1 8” pita, halved and cut into bite size strips
2 T extra virgin olive oil
Salt to taste
